Crockpot Sweet Potato & Black Bean Chicken Chili

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Nutritional Info

Servings Per Recipe: 17
Amount Per Serving
Calories: 101.6

Total Fat: 0.9 g
Cholesterol: 15.6 mg
Sodium: 156.4 mg
Total Carbs: 14.6 g
Dietary Fiber: 3.4 g
Protein: 9.2 g

View full nutritional breakdown of Crockpot Sweet Potato & Black Bean Chicken Chili calories by ingredient

Introduction

This dish could be completely vegetarian is you simply do not add chicken. It is a take on a dish I had at a wonderful restaurant in Denver. There are other similar recipes out there, this is what I made with what I had in my kitchen. This dish could be completely vegetarian is you simply do not add chicken. It is a take on a dish I had at a wonderful restaurant in Denver. There are other similar recipes out there, this is what I made with what I had in my kitchen.

Minutes to Prepare: 30

Number of Servings: 17

Ingredients

Kuners No Salt Added Black Beans - 1 can

2-3 Sweet potatoes, peeled and cubed

1.5 cups Butternut Squash, cubed (I can find this already cut at Costco or in the freezer section of the grocery store)

Naturally Preferred Organic Vegetable Broth - 32 fl oz (1 QT)

Yellow Sweet Corn, Frozen, 12 oz bag

Garlic, 2 cloves, minced

Chili powder, 1 tbsp

Nutmeg, ground, 1/2 tbsp

Paprika, 1 tsp

Cumin, ground, 1 tsp

Cilantro, raw, 1 tbsp

Chicken Breast, no skin, 2 breast, bone and skin removed, cut up into 3 in. sections

3 cups water

Directions

Cut up the big stuff. Throw it all in the crock pot. If you like the taste of chili, add a bit more chili powder, cumin, and nutmeg than the recipe calls for. Stir. Set on low for 8 hours, or until sweet potatoes are soft and chicken is cooked and falling apart.

You can take the chicken out and stir it up in a kitchen aid mixer, then put it back into the mix.

To serve, you can serve it plain or with a little sour cream and fresh cilantro.

Serving Size: Im guessing 17.5, 1 cup portions